Rainbow cake
SERVES 12-14 PREP 1 hr 45 mins plus at least 1 hr 30 mins chilling COOK 20 mins MORE EFFORT V
340g unsalted butter, softened, plus extra for the tins
340g caster sugar
6 eggs
1 tsp vanilla extract
340g self-raising flour
1 tsp baking powder
2 tbsp milk
400g caramel or lemon curd
For the Swiss meringue buttercream
5 egg whites
375g caster sugar
500g unsalted butter, cubed and softened
3 tsp vanilla extract
food colouring gels (for Pride, the colours are red, orange, yellow, green, dark blue, purple, light pink, baby blue, brown and black)
1 Butter three 20cm round cake tins and line their bases with baking parchment. Heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until fully combined. Stir in the milk to loosen.
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